Beef Stew with Dumplings

White bowl of beef stew with two dumplings on top. Stew consists of brown broth, diced beef, chopped potatoes, and stewed tomatoes. There is a spoon in the bowl on the left side.

Rich flavors and tender dumplings make this easy beef stew a fall favorite.

Servings per Recipe: 6

Calories per Serving: 381

Prep Time: 15

Cook Time: 1 40

Total Time: 1 55

Ingredients

1 lb. beef stew meat, cut into small pieces
2 Tbsp. oil
1 large onion, chopped
8 oz. mushrooms, sliced
2 carrots, chopped
3 medium potatoes, peeled & cut into chunks
15 oz. can stewed tomatoes, undrained
15 oz. can beef broth
Water as needed to cover ingredients

Dumplings:

1 ½ C flour
3 ½ teaspoon baking powder
½ teaspoon salt
¾ C milk

Instructions

In a large pot cook onion and mushroom in oil on medium high for about 10 min. until softened.
Add beef, carrots, potatoes, tomatoes, broth, and water (if needed to cover the ingredients) to the pot.
Bring to a boil, reduce heat to low, cover, and simmer about an hour and 15 min.
Prepare dumplings by combining the ingredients together and dropping by the spoonful on top of the stew.
Cover and let cook without lifting the lid for 10 minutes or until dumplings are raised and fluffy.

Notes

You can avoid peeling potatoes by choosing Yukon gold variety or by using about 1-½ cups frozen hash browns in place of potatoes.

If you would like to make this in the crockpot, you can omit the sautéing and combine everything except the dumpling ingredients in the crockpot. Cook on low for about 6 hours, and follow the instructions for making the dumplings just before serving.

If you make this in the Instant Pot and would like to let me know your method, I’ll add it for others to follow.

Nutrition